Beet Greens with Potatoes and Nigella Seeds
- Total Time: 30 mins
- Yield: 4
Description
Beet greens in this colorful dish get a nice Bengali touch from the addition of nigella seeds.
Ingredients
Units
- 2 tbsp (30 ml) mustard oil (can be substituted with regular olive oil)
- 1 tsp nigella seeds
- 1 small to medium red onion, very finely chopped
- 1 tsp grated ginger
- 2 fingerling potatoes, peeled and diced
- 1/2 tsp turmeric
- 1 tsp salt or to taste
- 1/2 tsp sugar
- 2 to 3 green chilies, slit
- 2 cups (480 ml) finely chopped beet leaves
Instructions
- Heat the oil on medium heat for about a minute.
- Add in the nigella seeds and add in the onion and sauté it for 3 to 4 minutes and let it turn lightly golden at the edges.
- Add in the ginger and sauté well.
- Add in the potatoes and mix well. Add in the potatoes, the turmeric, and the salt and mix well and add in sugar.
- Stir in the green chilies and mix well.
- Add in the beet leaves and cook for 4 minutes, stirring and mixing well until the beet leaves wilt and mix into the potatoes.
- Serve as a side to any meal of your choice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 110
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Frequently Asked Questions
What are nigella seeds and what do they taste like?
Nigella seeds are small black seeds with a slightly bitter, peppery, and onion-like flavor — they are a staple in Bengali cooking. In this recipe, 1 tsp is added to hot mustard oil at the start of cooking to bloom their flavor before the onion goes in.
Can I substitute the mustard oil?
Yes — regular olive oil can replace the 2 tbsp of mustard oil if you don’t have it. Mustard oil has a pungent, sharp flavor characteristic of Bengali cooking, so the dish will taste milder with olive oil.
